Bang Bang Salmon (Print Version)

Tender salmon with creamy spicy-sweet sauce, ready in 25 minutes.

# Components:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Bang Bang Sauce

07 - 1/2 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon rice vinegar or fresh lime juice

→ Garnish

12 - Chopped green onions
13 - Sesame seeds
14 - Fresh lime wedges

# Directions:

01 - Preheat oven to 400°F (200°C) for baking, or preheat grill or skillet to medium-high heat according to your preferred cooking method.
02 - Pat salmon fillets dry with paper towels. Brush each fillet evenly with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper on all sides.
03 - For baking: place salmon skin-side down on parchment-lined baking sheet and bake 12-15 minutes until internal temperature reaches 145°F. For grilling: place skin-side down on oiled grill and cook 4-5 minutes per side. For pan-searing: heat nonstick skillet over medium-high heat, cook skin-side down 4-5 minutes, flip and cook 3-4 minutes until cooked through.
04 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, and rice vinegar or lime juice in a small bowl until smooth. Adjust spice and sweetness to taste.
05 - Transfer cooked salmon to serving plates and drizzle generously with Bang Bang sauce.
06 - Garnish with chopped green onions, sesame seeds, and lime wedges. Serve immediately with desired sides.

# Expert Advice:

01 -
  • The Bang Bang sauce strikes that perfect balance between creamy, spicy, and sweet that makes you want to eat it straight from the bowl.
  • Salmon cooks so fast that you can go from empty kitchen to dinner on the table in less time than most takeout places need to deliver.
  • It's naturally gluten-free and works beautifully whether you're feeding yourself or four hungry people.
02 -
  • The sauce can be made hours ahead and tastes even better the next day once the flavors have had time to get to know each other, so don't hesitate to prep it during lunch if you're planning dinner.
  • Dry salmon before cooking is non-negotiable, because any moisture sitting on top of the fillet will create steam and prevent you from getting that crispy golden skin everyone actually wants.
03 -
  • Keep the salmon fillets roughly the same thickness so they cook evenly, and if one piece is noticeably thicker, you can always gently butterfly it to match the others.
  • The sriracha-honey-mayo combination is so versatile that you'll find yourself making it for grilled chicken, shrimp, even roasted cauliflower, so don't be surprised when this recipe becomes your secret weapon.
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